Name: Mini Breakfast Frittatas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 large eggs; 50 ml milk; 6 slices of ham/smoked bacon ((see notes)); half a red pepper or whole romano pepper or 1 tomato (deseeded and roughly chopped); 50 g strong cheddar (grated); chives or spring onions (thinly sliced); salt and pepper (to taste); rapeseed oil/olive oil for greasing muffin tin cups

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These Breakfast Muffin Frittatas are perfect for brekkie on the go. They are delicious both warm and cold and will keep you going throughout the morning. Quick and easy to make, healthy and super adaptable.

Who doesn’t like to be organised on a weekday morning? Whether you eat breakfast at home first thing or grab something to have on the go, these delicious breakfast muffin frittatas, egg muffins or mini frittatas (whatever you wish to call them) have got you covered!

Why are these Breakfast Muffin Frittatas so great?

Quick and easy to make.
You can make them ahead to enjoy both warm or cold throughout the busy week.
They are great not only as breakfast but also lunch box filler or a snack to prevent that mid morning or afternoon energy slump.
They are pretty healthy and will keep you fuller for longer.
My recipe yields 6 eggy muffins but can be easily doubled to suit your needs. I would say 2 muffins make a nice portion.
You can easily adapt them to your liking, diet and use whatever protein and veg you’ve got in your fridge.
They keep well in the fridge and are freezer friendly.
Kids love them (despite all the veg).

Ingredients

Large Eggs

Milk

Ham/Bacon – I used small slices of smoked ham in my frittatas.

Peppers/Tomatoes – For this recipe I used Romano Pepper which I sometimes swap for deseeded and chopped tomato.

Cheese – Strong tasting cheese is best here. I tend to use mature cheddar.

Chives/Spring Onions – These are my favourites when it comes to adding a touch of green to your muffins as they carry gentle onion flavour and are not overpowering.

Salt & Pepper to taste

Rapeseed Oil/ Olive Oil – Essential for greasing your muffin tin.

How can I adapt these Breakfast Muffin Frittatas?

The combination of ingredients I’m suggesting here is only a start and you can use whatever veg you’ve got in the fridge that needs using up or that you fancy.

Swap ham or bacon for smoked salmon or flaked smoked mackerel or make them vegetarian and use your favourite veggie substitutes.

Add grated courgette or steamed broccoli florets instead of peppers or tomatoes. How about some spinach or a little bit of kale?

Crumbled feta or goat’s cheese would make great substitutions for grated cheddar.

You can really play around with what you’ve got and make these your own.

Few helpful tips when making these delicious egg muffins

Make sure you use good, non-stick muffin tin (I use silicone one* which works perfectly every time).

Don’t be tempted to use paper muffin cases as your eggy muffins will stick and you will end up with most of them on the cases as opposed to in your belly. What a waste would that be! Instead make sure you spray muffin tin cups with some oil which you then gently distribute all over the cups with your fingers. As long as you do that, you shouldn’t have any problems with getting your frittatas out of the tin.

Last but definitely not least let your muffin frittatas cool slightly in a tin before you attempt to remove them. It will make it easier to get them out in one piece.

Storing, freezing & reheating instructions

Breakfast Muffins Frittatas should be kept in the airtight container in the fridge and they will last for up to 4 days. You can enjoy them cold or pop them in the microwave for 20-30 seconds max to reheat. Don’t overdo it as they can become rubbery.

To freeze, make sure they are completely cool, pop them in the airtight container in single layer (if you need to double layer them, make sure you’ve used a sheet of baking paper to separate the layers and prevent sticking) and freeze for up to 2 months. You could also wrap them individually in cling film/plastic wrap and pop in the freezer bag but as I’ve stopped using cling film altogether freezer friendly container works for me.

To defrost, simply take your frittatas out of the freezer and pop them in the fridge to defrost overnight. In case you forgot to do that but fancy one for brekkie anyway, unwrap it or take one out of the box, pop in the microwave and reheat for a minute or more until defrosted and warmed through (timing will depend on the power of your microwave, best to do it in 15sec increments)

How to make Breakfast Muffin Frittatas?

Preheat the oven to 180C/350F/Gas Mark 4.
Spray muffin tin with a little oil and make sure all the muffin cups are well greased by distributing oil evenly all around with your fingers.
Line each muffin cup with slice of ham, bacon or anything you like.
Deseed and roughly chop your pepper or tomato.
Distribute chopped pepper/tomato evenly between muffin cups and follow by grated cheddar and finely chopped chives.
Whisk the eggs together with milk and season well with salt and pepper.
Pour the egg mixture little by little into muffin tin cups, distributing it evenly until it’s all gone.
Bake in preheated oven for approx. 25 minutes until browned and slightly puffed up (they will collapse as they cool).
Let them cool in the muffin tin before taking them out as they are then easier to remove. Prise gently with a knife if required.
Enjoy warm or cold!

Close up of ready breakfast muffin frittatas stack.

Print Pin

Mini Breakfast Frittatas

Course Breakfast, Brunch, Light Lunch, Snack

Cuisine British, International

Keyword breakfast muffin frittatas, egg muffins, mini frittatas

Equipment

Silicone Muffin Tins*

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 Muffin Frittatas

Calories 149kcal

Author Jo Allison